Tips from the RecipeKick Kitchen: Perfect Stock

Whether you’re making soups, stews, or risotto, you always seem to be needing stock. Alternatives to homemade stock absolutely exist and can come in clutch when in a pinch… but nothing beats homemade. 

Here are some tips from the RecipeKick team, and one very special recipe for chicken stock from Chef Stuart (just keep scrolling)!

Basic stock 101

What to Save:

• Onion skins and ends

• Carrot peels and ends

• Celery leaves and ends

• Garlic peels

• Leek greens

• Mushroom stems

• Bell pepper cores and seeds

• Fresh herb stems (parsley, thyme, rosemary)

• Tomato cores (for a hint of acidity)

How to Save:

Set up a designated container or bag in your freezer for collecting vegetable scraps. Ensure the scraps are clean and edible; discard any spoiled or moldy parts. As you prepare meals, toss the scraps into the container, and when it’s full, you’re ready to make stock.

Making the Stock:

• In a large pot, combine the vegetable scraps with enough water to cover them.

• Add a bay leaf, a handful of peppercorns, and a pinch of salt.

• Bring the mixture to a boil, then reduce the heat and simmer for at least an hour. Longer simmering extracts more flavors.

• Taste and adjust the seasoning as needed.

Strain and Store:

• After simmering, strain the stock to remove solids. You can use a fine mesh strainer or cheesecloth for a clear liquid.

• Let the stock cool before storing it in airtight containers. Like these quart-size deli containers. 

Experiment and Adjust:

Don’t hesitate to experiment with different combinations of scraps. Adjust the herbs and spices to suit your taste preferences.

Asian-Inspired Stock:
Add ginger, garlic, and a splash of soy sauce

Mushroom Broth:
Focus on mushroom stems and add a handful of dried mushrooms for an intense umami flavor.

Root Vegetable Stock:
Save peels and ends from potatoes, sweet potatoes, and parsnips

Image Courtesy of Stuart Folkes

Everyday Chicken Stock courtesy of Chef Stuart

Makes 2 quarts 

Cookware Needed

• Large Dutch oven or sturdy pot with lid

• Ladle and wooden spoon

• Vegetable peeler

• Chef’s knife, paring knife, and/or  favorite knife.  

• Cutting board 

• Small bowls for mise en place (not required but a great help, you’ll thank me)

• Skimming slotted spoon  

• Small cheesecloth sachet 

• Fine mesh sieve 

Ingredients

• 1 leek, white and light green part

• 1 yellow onion 

• 1 head of garlic

• 30 grams or 1 knob fresh ginger – no need to peel.  Added nutrients!

• 1 stalk celery

• 1 carrot

• 1 fennel bulb 

• 1 jalapeno 

• 1 free range, organic chicken.  

• 1 bouquet garni – 1 bay leaf and a few sprigs fresh thyme nestled in one leaf from the dark green top of a leek, tied together with a string 

• Herbs de Provence 

• Red pepper flakes 

• 1 bunch parsley, knotted 

Preparation

• Blanch the bird: Cover the chicken (ensuring the cavity is empty) in cold water. Bring to boil.

• While the chicken is blanching, prepare Aromatics: Knot your parsley at the stem (easier than procuring string, and all natural!)

• Slice all vegetables into quarters 

• Prepare your bouquet garni, and / or combine your loose herbs in a sachet. This is not necessary but will save you a step later when straining.  

• Once the water comes to a boil, lift the chicken out onto a baking tray. Empty the water and clean out pot, removing all impurities. Return the chicken to the pot with all vegetables, cover with cold water. 

• Bring to boil, skim impurities and fat, and let simmer for 40 minutes.

• Skim the grease and fat that rises to the top frequently as it simmers. This will keep the broth clear. 

• At 40 minutes, lift chicken out onto a baking tray. Discard skin and shred the flesh into a separate container to keep on hand throughout the week.

• Save for chicken salad, tacos, add back into the broth later for tortilla or chicken soup, etc.

• Add chicken carcass bones back to liquid pot and continue to cook, 40 minutes to an hour.  

• Taste as you go, add salt if you must. The more you reduce, the more concentrated the flavors become. Get excited! This is your brew, do what you want.

• When desired taste, strain in a mesh sieve or cheesecloth. Store in the fridge or in an airtight container in the freezer for up to three months.  

• Take your bow.